Cake Bread Recipe

AuthorSteve Nubie
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This is an interesting hybrid combining both cake and bread ingredients. It makes a great dessert with butter or jam and jellies or you can eat it plain. It’s also great for breakfast with coffee or at tea time. What makes this cake bread unique is the addition of yeast to the cake ingredients.

To make it easier we’re going to add a standard cake mix to the flour. This will help you get a better result and texture.

INGREDIENTS:
 1 1/4 cup of water 110°F./43°C.
 1 teaspoon salt
 2 tablespoons butter (room temperature)
 2 1/2 cup of bread flour
 1 cup yellow cake mix
 1 tsp Rapid Rise yeast
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated in the recipe unless your manufacturer indicates otherwise. Set it for the White Bread cycle, not the cake cycle. This is closer to bread than cake from an ingredient standpoint

2

Also, set for 1.5 loaf and medium crust. You don’t have to worry about the wooden skewer with this recipe, but if you’re nervous go ahead and give it a poke.

3

When done let it rest on a cooling rack and then slice and serve.

Ingredients

INGREDIENTS:
 1 1/4 cup of water 110°F./43°C.
 1 teaspoon salt
 2 tablespoons butter (room temperature)
 2 1/2 cup of bread flour
 1 cup yellow cake mix
 1 tsp Rapid Rise yeast

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated in the recipe unless your manufacturer indicates otherwise. Set it for the White Bread cycle, not the cake cycle. This is closer to bread than cake from an ingredient standpoint

2

Also, set for 1.5 loaf and medium crust. You don’t have to worry about the wooden skewer with this recipe, but if you’re nervous go ahead and give it a poke.

3

When done let it rest on a cooling rack and then slice and serve.

Cake Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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